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Lemon Posset

15 April, 2016 by Tara 7 Comments

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A recipe for Lemon Posset! This refreshing dessert comes together with simply cream, sugar, and lemon to create an easy treat perfect for beginners.

Lemon Posset in three glass cups with blackberries and mint.

Lemon Posset is a British dessert similar in consistency to a custard or panna cotta, but much easier with only 3 ingredients (cream, sugar, lemon) and less than 10 minutes of cooking time. You don’t even have to deal with gelatin or eggs to get that rich and creamy texture. The acidity from the lemon juice does all the work!

Simmer cream and sugar on the stove for a few minutes, then remove from heat and mix in the lemon juice/zest. After a short rest, strain the mixture and divide among serving dishes. Place in the refrigerator for at least 2 hours to overnight to set, then simply serve with desired garnishes!

The origins of this dessert actually go back to at least the 15th century as a milk-based curdled drink or dessert with spiced wine, but it has evolved over time into a more smooth custard/pudding today.

Close up of Lemon Posset in a glass cup with three blackberries and fresh mint.

A Few Tips

Keep a close eye on the cream as it boils. It is quick to bubble right out of the pan the second you look away. If the mixture does start to rise, reduce the heat or briefly remove from the stove while stirring and return once it settles down. 

Before refrigerating, I strain the mixture to remove the thin layer that forms on the top and lemon zest. This is optional, but will help add to the smooth and creamy texture.

After transferring to the ramekins or serving glasses, refrigerate for at least 2 hours to set. It can even be prepared the night before and refrigerated until needed (up to two days) for an easy make-ahead dessert. If using glass serving containers, make sure they are heat-safe or that the mixture has cooled a few extra minutes and is no longer piping hot before pouring.

I topped the Lemon Posset with fresh blackberries and a sprinkling of lemon zest. Blueberries are another favorite. They are often served with unsweetened whipped cream and shortbread cookies for dunking to help provide a contrast for the tartness of the lemons.

Do not substitute the heavy cream. Posset requires about 35% fat to set. Dairy products with a smaller percentage are more likely to curdle and become closer to cheese in texture. This dessert can be made with other citrus such as orange or lime. The amount of juice added may need to be increased due to the lower acidity compared to lemons.

I refrigerated the glasses uncovered at first until well chilled to keep condensation from developing and dripping down onto the cream. Once completely cool, cover until ready to serve.

Due to the cream base, this is quite the rich and decadent dessert. It is best served in smaller ramekins or glasses.

Looking for more lemon-based recipes?

Try my

  • Lemon Ricotta Ravioli
  • Twabaa (Algerian Lemon and Olive Oil Cookies)
  • Lemon Poppy Seed Muffins

Lemon Posset in a glass cup with a small white spoon.

Lemon Posset Recipe

Adapted from Food52

Lemon Posset in three glass cups with blackberries and mint.
Print Pin
5 from 5 votes

Lemon Posset

A recipe for Lemon Posset! This refreshing dessert comes together with simply cream, sugar, and lemon to create an easy treat perfect for beginners.
Course Dessert
Cuisine British
Keyword British, cream, dessert, lemon, United Kingdom
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time: 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings 4 -6 Servings

Ingredients

  • 2 cups (470 milliliters) heavy cream
  • 2/3 cup (140 grams) granulated sugar
  • 1/3 cup (80 milliliters) freshly squeezed lemon juice
  • 2 teaspoons lemon zest

Possible Garnishes:

  • Fresh berries
  • Toasted sliced or chopped nuts
  • Lemon zest
  • Shortbread cookies

Instructions

  • In a medium saucepan, place the heavy cream and sugar over medium heat. Bring to a low boil and cook, whisking often, for 5 minutes. Keep an eye on the mixture to make sure it doesn't bubble over the top of the pan.
  • Remove from heat and whisk in the lemon juice and zest. Allow to rest at room temperature for 15 minutes.
  • Strain the mixture into a bowl with a spout and divide among 4-6 small ramekins.
  • Refrigerate the ramekins uncovered until set, about 2 hours. Once thoroughly chilled, cover until ready to serve (up to two days).
  • Serve the set lemon posset with desired garnishes such as fresh berries, toasted nuts, or shortbread cookies along with an optional pinch of lemon zest.
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Filed Under: Desserts, European Tagged With: britain, british, dessert, europe, European, lemon

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Reader Interactions

Comments

  1. Susan

    15 April, 2016 at 12:41 am

    There is genius in the simplicity of this old fashioned recipe.

    Reply
    • Tara

      18 April, 2016 at 9:25 pm

      Definitely!

      Reply
  2. Agnieszka | Wholly Tasteful

    7 June, 2021 at 11:16 am

    5 stars
    This is a really elegant recipe that’s so easy to make. Perfect for summer!

    Reply
  3. Dannii

    7 June, 2021 at 11:53 am

    5 stars
    I love any kind of lemon dessert and this looks delicious. Perfect for summer.

    Reply
  4. Sara Welch

    7 June, 2021 at 12:00 pm

    5 stars
    This is exactly what I needed to cure my sweet tooth! So creamy and delicious; easily, my new favorite treat!

    Reply
  5. Marlynn

    7 June, 2021 at 12:38 pm

    5 stars
    This is such a beautiful dessert. Your tip to strain before refrigerating really makes it extra creamy and smooth!

    Reply
  6. Beth

    7 June, 2021 at 3:18 pm

    5 stars
    Oh my goodness! This lemon posset is so delicious and one of my daughter’s favorite treat! Such a yummy and sweet dessert!

    Reply

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